Description
This Salmon Nicoise Salad is a vibrant and healthy dish featuring perfectly baked salmon, tender baby potatoes, crisp green beans, and an assortment of fresh vegetables tossed in a zesty homemade dressing. It’s a delightful twist on the classic French Nicoise, combining simple ingredients into a refreshing and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Protein and Vegetables
- 12 ounces salmon fillets
- 12 ounces baby potatoes
- 12 ounces green beans (trimmed and halved)
- 2 cups baby greens mix (arugula recommended)
- 1 cup cherry tomatoes (halved)
- 2 Persian cucumbers (halved and sliced)
- 1/2 cup Greek olives
- 1/2 cup radishes (halved or quartered)
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic (minced)
- 1 tablespoon capers (finely chopped)
- 2 teaspoons fresh dill (finely chopped)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Bake the Salmon: Preheat the oven to 400°F. Pat the salmon fillets dry with paper towels and season lightly with salt and pepper. Place the salmon on a baking sheet and bake for 12 to 13 minutes, or until the internal temperature reaches 145°F and the flesh flakes easily with a fork. Once done, flake the salmon into bite-sized pieces and set aside.
- Boil the Vegetables: While the salmon bakes, bring a large pot of water to a boil over high heat. Add the trimmed and halved green beans and baby potatoes. Boil the green beans for 4 minutes and the potatoes for 12 minutes, or until the potatoes are fork-tender.
- Cool the Vegetables: Drain the green beans and potatoes and immediately run them under cold water or transfer them to an ice bath to stop the cooking and preserve their color. Once cooled, halve or quarter the potatoes into bite-sized pieces.
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, chopped capers, fresh dill, kosher salt, and ground black pepper until well combined.
- Assemble the Salad: On a large serving platter, arrange the baby greens. Top with the baked salmon pieces, green beans, potatoes, cherry tomato halves, sliced cucumbers, Greek olives, and radishes.
- Dress and Serve: Drizzle the dressing evenly over the salad. Toss gently if desired, or serve as is. Enjoy immediately for the freshest taste.
Notes
- Ensure the salmon reaches an internal temperature of 145°F for safe consumption.
- Using fresh dill adds a bright, herbal note to the dressing; dried dill can be substituted but use less.
- Feel free to substitute baby potatoes with fingerlings or small red potatoes.
- Chilling the vegetables after boiling prevents overcooking and keeps them crisp.
- This salad is best served immediately to preserve freshness, but leftovers can be refrigerated for up to 1 day.
